Ingredients
1 sm. pkg SF Jello, any flavor
1 c boiling water
12 oz soft cream cheese
1 cup ricotta cheese
12 pkgs Splenda
1/2 cup heavy cream
Dissolve gelatin in boiling water and stir well. Blend cream cheese & ricotta in separate bowl with electric mixer. Whip in the Equal.
Add gelatin mixture and blend until smooth. Whip the cream to heavy peak stage. Fold in jello mixture. Pour into paper-lined muffin cups and refrigerate until set.
Total: 29 carb. Makes 10 at 3 carbs
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